Today’s photo and recipe are courtesy of A Sweet Simple Life. I was thrilled to found an ice-cream recipe that doesn’t require an ice-cream maker. Nap time is over here in Albania so as soon as I post this I’m walking around the corner to gather the ingredients to make this summer treat!
I promised some information on gardening so here we go…
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Honey-Almond Ice Cream
2 cups heavy whipping cream
1 14 ounce can of sweetened condensed milk
1 tablespoon vanilla extract
3/4 cup honey
1/2 cup lightly salted, roasted almonds, chopped
Prep Time: 10 minutes
Chill Time: 3 hours
1. In a large bowl, beat heavy cream until thick peaks begin to form.
2. Fold in condensed milk, vanilla. Taste before adding honey as you may not need the whole amount. Fold in almonds. Store in a covered container and place in the freezer for ten hours. Serve to alleviate stress.
Hungry for More, Monique Alvarez *Have you downloaded my free ebook, The Hungry Soul’s Manifesto? It’s all about remembering what’s important in life – creating purpose and passion, instead of just passing the time amassing stuff. p.s. If there are typos, spelling or grammar mistakes in this post don’t worry about. Those are the kinds of things I’ve worried about for FAR too long. It’s time to just get it out and who cares if it’s not perfect, it’s from the heart!